Chinese Spring Rolls
Light and crispy Chinese Spring Rolls packed with fresh veggies, perfect as a light lunch, appetizer, or side dish. These spring rolls feature a savory vegetable filling wrapped in delicate wrappers and can be pan-fried or baked for a healthier option.
Ingredients
- 20 spring roll wrappers
- 1 small head cabbage finely shredded
- 2 medium carrots julienned or shredded
- 2 stalks celery thinly sliced
- 8 oz mushrooms sliced
- 1 cup bean sprouts
- 4 green onions thinly sliced
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Vegetable oil for cooking
- Optional dipping sauce: soy sauce rice vinegar, sweet chili sauce
Instructions
- Heat a large skillet or wok over medium-high heat. Add a tablespoon of vegetable oil.
- Once the oil is hot, add the garlic and ginger. Stir-fry for about 30 seconds, until fragrant.
- Add the cabbage, carrots, and celery to the skillet. Stir-fry for 3-4 minutes, until vegetables start to soften.
- Add the mushrooms and bean sprouts. Continue to stir-fry for another 2-3 minutes.
- Pour in the soy sauce and sesame oil. Stir to combine. Remove from heat and let cool slightly.
- In a small bowl, whisk together cornstarch and water until smooth to make slurry.
- Lay a spring roll wrapper on a dry surface, corner pointing towards you.
- Place 2-3 tablespoons of cooled filling in the center.
- Fold bottom corner over filling and tuck in.
- Fold in left and right sides towards the center.
- Brush the top corner of the wrapper with cornstarch slurry.
- Roll upwards tightly to seal.
- For pan-frying: Heat 1/4 inch vegetable oil, fry spring rolls 2-3 minutes per side until golden. For baking: Preheat oven to 400°F (200°C), brush spring rolls with oil, bake 20-25 minutes, flipping halfway.
- Serve immediately with dipping sauce.